Lotus Root and Shrimp Pot Rice recipe - ingredients, nutrition and when to eat it
This one-pot rice dish is cooked with lotus root and shrimp on top of the rice. The lotus root stays crisp, while the shrimp has a mild, clean flavor.
This one-pot rice dish is cooked with lotus root and shrimp on top of the rice. The lotus root stays crisp, while the shrimp has a mild, clean flavor. It makes a hearty lunch or dinner.
Rice bowls · 35 minutes to cook
Nutrition (per 532.5g serving): 455.9 kcal · protein 19.8g · carbohydrate 77.9g · fat 5.6g · sodium 412.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slice the lotus root thinly so it cooks with the rice while keeping some crunch.
Tips: If you’re worried about the rice sticking to the pot, level the bottom just once after adding the rice.
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Ingredients (1 serving)
- White rice — 210 g
- Shrimp — 70 g
- Lotus root — 60 g
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Water — 180 ml